Red to Green Food Sustainability 🥩🔬♻️
248 episodes - English - Latest episode: 6 months ago -The most in-depth podcast on how we can make the future of food sustainability. Each topic is covered in a season of 12 episodes covering different perspectives, geographies, and solutions. Go ahead and binge-listen to seasons - 1. cell-based meat, 2. sustainable packaging, 3. consumer acceptance, 4. food waste, 5. food history for the future of food, 6. biotechnology, and 7. book talks on the food system. Hosted by science and technology historian Marina Schmidt. Let's move the food industry from harmful to healthy, from polluting to sustainable, from Red to Green.
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Episodes
4.8. The psychology 🧠 of food waste: sharing is caring with OLIO Co-Founder and CEO Tessa Clarke
December 29, 2021 07:00 - 35 minutes - 32.6 MBOne person's trash is another person's treasure. Some food that you throw in the bin is something that other people in your community may value. OLIO is an app that exists to tackle the enormous problem of waste in our homes and also local communities. Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.so...
4.7. Restaurant waste: you can't manage what you can't measure. Why some restaurants waste more, psychological nudges and how AI can help solve the problem with Winnow CEO Marc Zornes
December 22, 2021 13:00 - 21 minutes - 19.4 MBWinnow helps restaurants track, monitor, and reduce their food waste using AI-driven solutions. Find out how food waste is created in restaurant, how that helps both sustainability and what is the most wasteful restaurant model. Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.solutions/ For sponsors...
4.6. Less fresh -> lower prices 💸 how dynamic pricing can help reduce food waste with Wasteless Co-Founder and CEO Oded Omar
December 15, 2021 13:52 - 25 minutes - 23.9 MBIf one steak inspires in a week and the other already in 3 days, shouldn't there be an incentive to people to buy the one closer to expiry? Most of there time there isn't and this is what Wasteless is addressing. With their AI they integrate into retailers' shop systems to recommend when to discount which products or even provide electronic shelf labels which update the price automatically. Connect with Marina Schmidt on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-...
4.6. Dynamic Pricing 💸 with Wasteless Co-Founder and CEO Oded Omar
December 15, 2021 13:52 - 25 minutes - 23.9 MBIf one steak inspires in a week and the other already in 3 days, shouldn't there be an incentive to people to buy the one closer to expiry? Most of there time there isn't and this is what Wasteless is addressing. With their AI they integrate into retailers' shop systems to recommend when to discount which products or even provide electronic shelf labels which update the price automatically. Connect with Marina Schmidt on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-...
4.6. Less fresh -> lower prices: how dynamic pricing can help reduce food waste with Wasteless Co-Founder and CEO Oded Omar
December 15, 2021 13:52 - 25 minutes - 23.9 MBIf one steak inspires in a week and the other already in 3 days, shouldn't there be an incentive to people to buy the one closer to expiry? Most of there time there isn't and this is what Wasteless is addressing. With their AI they integrate into retailers' shop systems to recommend when to discount which products or even provide electronic shelf labels which update the price automatically. Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for...
4.5. The wholesalers perspective on food waste 🛒 - influencing governments to adopt food banks, measuring food waste in a corporation and partnering with startups.
December 08, 2021 13:00 - 27 minutes - 25.9 MBYou get a look at food waste from a wholesaler's perspective, you will learn about the challenges in different countries. What it looks like to address food waste as a corporation and how the relationship between retailers and wholesalers affects how much food ends up in the bin. Connect with Marina Schmidt on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links...
4.5. Food waste challenges in the rich vs. developing countries & between wholesalers and retailers 🛒
December 08, 2021 13:00 - 27 minutes - 25.9 MBYou get a look at food waste from a wholesaler's perspective, you will learn about the challenges in different countries. What it looks like to address food waste as a corporation and how the relationship between retailers and wholesalers affects how much food ends up in the bin. Connect with Marina Schmidt on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links...
4.5. Food Waste in Rich vs. Developing Countries & Wholesalers vs. Retailers 🛒
December 08, 2021 13:00 - 27 minutes - 25.9 MBYou get a look at food waste from a wholesaler's perspective, you will learn about the challenges in different countries. What it looks like to address food waste as a corporation and how the relationship between retailers and wholesalers affects how much food ends up in the bin. Connect with Marina Schmidt on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links...
4.5. The wholesalers perspective on food waste - influencing governments to adopt food banks, measuring food waste in a corporation and partnering with startups.
December 08, 2021 13:00 - 27 minutes - 25.9 MBYou get a look at food waste from a wholesaler's perspective, you will learn about the challenges in different countries. What it looks like to address food waste as a corporation and how the relationship between retailers and wholesalers affects how much food ends up in the bin. Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resour...
4.4. Apeel - an Invisible Layer that Keeps Produce Fresh 🥑
December 07, 2021 22:30 - 27 minutes - 25.1 MBWe need skin to keep ourselves healthy. Apeel has created extra skin for fresh produce to extend its shelf life and avoid food waste. Apeel is a company that creates an invisible layer covering produce. So your avocado would last much longer. But why? Connect with Marina Schmidt on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtog...
4.4. Apeel: an invisible layer that keeps produce fresh 🥑- why cosmetics of food lead to food waste and the importance of a good supply chain with Jenny Du from Apeel
December 07, 2021 22:30 - 27 minutes - 25.1 MBWe need skin to keep ourselves healthy. Apeel has created extra skin for fresh produce to extend its shelf life and avoid food waste. Apeel is a company that creates an invisible layer covering produce. So your avocado would last much longer. But why? Connect with Marina Schmidt on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtog...
4.4. An invisible coating keeping produce fresh - Apeel & learnings on the supply chain
December 01, 2021 07:00 - 27 minutes - 25.1 MBWe need a skin to keep ourselves healthy. Apeel has createf an extra skin for fresh produce to extend its shelf life and avoid food waste.
4.3. AI to Predict Consumer Demand 🥦 Retailers Behind the Scenes with Afresh Co-Founder Matt Schwartz
November 24, 2021 07:00 - 29 minutes - 27.1 MBFood waste problems are 100x more complex with fresh produce: vegetables, fruits and leafy greens. Find our why and how artificial intelligence can help retailers buy the right amount of produce at the right time. In this episode you will also learn about the psychological biases and structural issues that lead to overbuying and excess food waste. Connect with Marina Schmidt on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to c...
4.3. The struggle of keeping fresh produce fresh 🥦- behind the scenes at retailers with Afresh Co-Founder and CEO Matt Schwartz
November 24, 2021 07:00 - 29 minutes - 27.1 MBFood waste problems are 100x more complex with fresh produce: vegetables, fruits and leafy greens. Find our why and how artificial intelligence can help retailers buy the right amount of produce at the right time. In this episode you will also learn about the psychological biases and structural issues that lead to overbuying and excess food waste. Connect with Marina Schmidt on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to c...
4.2. From farm 🌾 directly to fork🍴 skipping retail and food waste with a direct to consumer model - a case study of the Chinese e commerce giant Pinduoduo with Xin-Yi Lim
November 17, 2021 07:00 - 35 minutes - 33.2 MBLearn how the Chinese e-commerce giant Pinduoduo skips distribution centers, wholesalers, and retailers by connecting farmers directly to consumers. Is "direct-to-consumer" a model that reduces food waste? What about other issues like packaging? Connect with Marina Schmidt on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.s...
4.2. From farm directly to fork: skipping retail and food waste with a direct to consumer model - a case study of the Chinese e commerce giant Pinduoduo with Xin-Yi Lim
November 17, 2021 07:00 - 35 minutes - 33.2 MBLearn how the Chinese ecommerce giant Pinduoduo skips distribution centerss, wholesalers and retailers by conecting farmers directly to consumers. Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.solutions/ For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen...
4.2. From Farm 🌾 Directly to Fork🍴 a Direct to Consumer Model in China
November 17, 2021 07:00 - 35 minutes - 33.2 MBLearn how the Chinese e-commerce giant Pinduoduo skips distribution centers, wholesalers, and retailers by connecting farmers directly to consumers. Is "direct-to-consumer" a model that reduces food waste? What about other issues like packaging? Connect with Marina Schmidt on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.s...
4. SEASON- FOOD WASTE 🥗 An Introduction on Impact, Causes and Solutions
November 10, 2021 07:00 - 31 minutes - 28.8 MBLearn about the impact of food waste, how it is created, and what we need to do to address it Dr. Ned Spang Associate Professor at UC Davis. This is an introduction to the topic of food waste before we dive deeper into focus-topics with farmers, distributors and retailers. Connect with Marina Schmidt on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to res...
4.1. An introduction to food waste 🥗: it's impact, causes and solutions with Dr. Ned Spang from UC Davis
November 10, 2021 07:00 - 31 minutes - 28.8 MBLearn about the impact of food waste, how it is created, and what we need to do to address it Dr. Ned Spang Associate Professor at UC Davis. This is an introduction to the topic of food waste before we dive deeper into focus-topics with farmers, distributors and retailers. Connect with Marina Schmidt on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to res...
4.1. An introduction to food waste: it's impact, causes and solutions with Dr. Ned Spang from UC Davis
November 10, 2021 07:00 - 31 minutes - 28.8 MBLearn about the impact of food waste, how it is created, what we need to do to address it Dr. Ned Spang Associate Professor at UC Davis. Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.solutions/ For sponsorships, collaborations, volunteering, or feedback write Marina at [email protected]...
3. SEASON FINAL - CONSUMER ACCEPTANCE - Industry Lobbying and Communicating the Hard Thingss ⚡ about animal agriculture with Irina Gerry CMO of Change Foods
October 25, 2021 06:36 - 50 minutes - 46.7 MBWe discuss the role of talking about the health benefits of cultured products and how critical it is to actually point out the problems of the existing industry to drive change. I love that Irina disagrees with some of the previous interview guests that we have had this season. I appreciate her boldness in standing up for what she believes in. In this episode, you will hear from Irina Gerry from Change Foods. Change Foods uses precision fermentation to create real dairy without the cow, mor...
3.8. Industry lobbying and communicating the hard things ⚡ about animal agriculture with Irina Gerry CMO of Change Foods
October 25, 2021 06:36 - 50 minutes - 46.7 MBWe discuss the role of talking about the health benefits of cultured products and how critical it is to actually point out the problems of the existing industry to drive change. I love that Irina disagrees with some of the previous interview guests that we have had this season. I appreciate her boldness in standing up for what she believes in. In this episode, you will hear from Irina Gerry from Change Foods. Change Foods uses precision fermentation to create real dairy without the cow, mor...
3.8. Industry lobbying and communicating the hard things about animal agriculture with Irina Gerry CMO of Change Foods
October 25, 2021 06:36 - 50 minutes - 46.7 MBIn this episode you will hear from Irina Gerry from Change Foods. Change Foods uses precision fermentation to create real dairy without the cow, more about that in a few minutes. Prior to that she has been a Senior Brand Manager in Plant-based innovation at Danone. We discuss the role of talking about the health benefits of cultured products and how critical it is to actually point out the problems of the existing industry to drive change. I love that Irina disagrees with some of the previo...
SE3 Final & Summary: Promoting Alt Proteins - Branding - Science Communication - Industry Lobbyism - Legislation - Features & Benefits
July 21, 2021 07:38 - 44 minutes - 41.1 MBListen to some of the best quotes of the season on promoting alternative proteins. Marina Schmidt is reviewing the best points for you to reflect upon. Check out the other episodes as well! Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.solutions/ For sponsorships, collaborations, volunteering, or ...
3.12. Season 3 final: Toxic Positivity - how benefits are not enough - lessons from the fossil fuel industry - personal climate action with Prof. Kimberly Nicholas and Dr Gulbanu Kaptan
June 30, 2021 09:43 - 29 minutes - 27.3 MBwe are approaching the end of this season on promoting alt proteins. Today you will hear from two speakers, our first is - Kimberly Nicholas, a Senior Lecturer in Sustainability Science at Lund University in Sweden. Kimberly holds a Ph.D. in Environment and Resources from Stanford University. She has published over 50 articles on climate and sustainability in leading peer-reviewed journals and is the author of the book “Under the Sky we Make - how to be human in a warming world.” I love her ...
3.12. Toxic Positivity: how benefits are not enough - lessons from the fossil fuel industry - personal climate action with Prof. Kimberly Nicholas and Dr Gulbanu Kaptan
June 30, 2021 09:43 - 29 minutes - 27.3 MBwe are approaching the end of this season on promoting alt proteins. Today you will hear from two speakers, our first is - Kimberly Nicholas, a Senior Lecturer in Sustainability Science at Lund University in Sweden. Kimberly holds a Ph.D. in Environment and Resources from Stanford University. She has published over 50 articles on climate and sustainability in leading peer-reviewed journals and is the author of the book “Under the Sky we Make - how to be human in a warming world.” I love her ...
3.8. Understanding is Not Enough 🔍 Power dynamics, Patents and Big Questions
June 23, 2021 05:00 - 33 minutes - 30.9 MBThis episode will make you reflect on some bigger topics and ask some bigger questions. It’s a very valuable and contrarian perspective that we haven’t had in this season on promoting alternative proteins. Charlotte Biltekoff is an associate professor at UC Davis in American studies and in food science and technology. For many years she has been studying the relationship between food and culture, how values and beliefs shape people’s eating habits but also the connection between food and so...
3.11. Understanding is not enough 🔍 sociopolitical questions of cultured meat - farmers future, power dynamics, patents with food & social scientist Dr. Charlotte Biltekoff
June 23, 2021 05:00 - 33 minutes - 30.9 MBThis episode will make you reflect on some bigger topics and ask some bigger questions. It’s a very valuable and contrarian perspective that we haven’t had in this season on promoting alternative proteins. Charlotte Biltekoff is an associate professor at UC Davis in American studies and in food science and technology. For many years she has been studying the relationship between food and culture, how values and beliefs shape people’s eating habits but also the connection between food and so...
3.11. Understanding is not enough - sociopolitical questions of cultured meat - farmers future, power dynamics, patents with food & social scientist Dr. Charlotte Biltekoff
June 23, 2021 05:00 - 33 minutes - 30.9 MBThis episode will make you reflect on some bigger topics and ask some bigger questions. It’s a very valuable and contrarian perspective that we haven’t had in this season on promoting alternative proteins. Charlotte Biltekoff is an associate professor at UC Davis in American studies and in food science and technology. For many years she has been studying the relationship between food and culture, how values and beliefs shape people’s eating habits but also the connection between food and so...
3.10. Open access research, including farmers and cell-based censorship in the US with Good Food Institute Scott Weathers
June 16, 2021 06:00 - 34 minutes - 31.4 MBThis episode is filled with good news: learn more about plant- and cell-based censorship in the US, the role of open access research to grow cellular agriculture, and how to engage farmers in the transition. You will hear from Scott Weathers Senior Policy Specialist from the Good Food Institute, also known as GFI. GFI is a leading nonprofit working internationally to accelerate alternative protein innovation. Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To ...
3.7. Open-Access Research, Including Farmers and Cell-Based Censorship in the US with GFI Scott Weathers
June 16, 2021 06:00 - 34 minutes - 31.4 MBThis episode is filled with good news: learn more about plant- and cell-based censorship in the US, the role of open access research to grow cellular agriculture, and how to engage farmers in the transition. You will hear from Scott Weathers Senior Policy Specialist from the Good Food Institute, also known as GFI. GFI is a leading nonprofit working internationally to accelerate alternative protein innovation. Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To ...
3.10. Open access research 🧪 including farmers and cell-based censorship in the US with Good Food Institute Scott Weathers
June 16, 2021 06:00 - 34 minutes - 31.4 MBThis episode is filled with good news: learn more about plant- and cell-based censorship in the US, the role of open access research to grow cellular agriculture, and how to engage farmers in the transition. You will hear from Scott Weathers Senior Policy Specialist from the Good Food Institute, also known as GFI. GFI is a leading nonprofit working internationally to accelerate alternative protein innovation. Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To ...
3.9. ❌ Censoring dairy alternatives: Amendment 171 in the EU - it's history, impact and lessons with Ronja Bertholdt from the European Vegetarian Union
June 09, 2021 06:00 - 28 minutes - 25.7 MBYou may have heard of Amendment 171 in Europe. It aims to restrict plant-based dairy companies like Oatly immensely. They would not be able to call their product oat milk, creamy, or anything associated with conventional animal-based dairy. Possibly they wouldn’t even be able to package the products the same way milk is packaged. Between recording and launch of this episode, the Amendment was dropped. - fortunately! Anyway, the alternative protein industry will have many more battles to fac...
3.9. Censoring dairy alternatives: Amendment 171 in the EU - it's history, impact and lessons with Ronja Bertholdt from the European Vegetarian Union
June 09, 2021 06:00 - 28 minutes - 25.7 MBYou may have heard of Amendment 171 in Europe. It aims to restrict plant-based dairy companies like Oatly immensely. They would not be able to call their product oat milk, or creamy or anything associated with conventional animal-based dairy. Possibly they wouldn’t even be able to package the products the same way milk is packaged. Between recording and launch of this episode the Amendment was dropped. - fortunately! Anyway, the alternative protein industry will have many more battles to fa...
3.6. Policies Against Milk Alternatives? ❌ EU Amendment 171 - History, Impact and Lessons
June 09, 2021 06:00 - 28 minutes - 25.7 MBYou may have heard of Amendment 171 in Europe. It aims to restrict plant-based dairy companies like Oatly immensely. They would not be able to call their product oat milk, creamy, or anything associated with conventional animal-based dairy. Possibly they wouldn’t even be able to package the products the same way milk is packaged. Between recording and launch of this episode, the Amendment was dropped. - fortunately! Anyway, the alternative protein industry will have many more battles to fac...
3.9. Policies against milk alternatives? ❌ Amendment 171 in the EU - it's history, impact and lessons with Ronja Bertholdt from the European Vegetarian Union
June 09, 2021 06:00 - 28 minutes - 25.7 MBYou may have heard of Amendment 171 in Europe. It aims to restrict plant-based dairy companies like Oatly immensely. They would not be able to call their product oat milk, creamy, or anything associated with conventional animal-based dairy. Possibly they wouldn’t even be able to package the products the same way milk is packaged. Between recording and launch of this episode, the Amendment was dropped. - fortunately! Anyway, the alternative protein industry will have many more battles to fac...
3.9. Legislature censoring dairy alternatives: Amendment 171 in the EU - it's history, impact and lessons with Ronja Bertholdt from the European Vegetarian Union
June 09, 2021 06:00 - 28 minutes - 25.7 MBYou may have heard of Amendment 171 in Europe. It aims to restrict plant-based dairy companies like Oatly immensely. They would not be able to call their product oat milk, or creamy or anything associated with conventional animal-based dairy. Possibly they wouldn’t even be able to package the products the same way milk is packaged. Between recording and launch of this episode the Amendment was dropped. - fortunately! Anyway, the alternative protein industry will have many more battles to fa...
3.5. Cultured Dairy and Fish vs. Cultured Meat 🧫 Perception, Production and Promotion with FORMO and Bluenalu
May 26, 2021 06:00 - 45 minutes - 41.7 MBThe difference in the process of consumer perception of dairy and fish vs. Cultured meat products. Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.solutions/ For sponsorships, collaborations, volunteering, or feedback write Marina at [email protected] Please leave a review on Spotify and ...
3.7. Dairy and fish vs. cultured meat: the difference in perception, production and promotion with Raffael Wolgensinger CEO of FORMO and Lou Cooperhouse CEO of BlueNalu
May 26, 2021 06:00 - 45 minutes - 41.7 MBLet's look at consumer acceptance of dairy and seafood products. We focus on the difference in the process of consumer perception of dairy and fish vs. Cultured meat products and I found that it’s quite interesting and insightful. I know we are getting real nerdy and niche in this season, our next one will cover food waste and we are already working on it. I always love to hear from listeners so please reach out to me on LinkedIn - Marina Schmidt. I would love to hear your feedback. Let’s ...
3.7. 🧀 Dairy and 🐟 fish vs. cultured meat 🧫 the difference in perception, production and promotion with Raffael Wolgensinger CEO of FORMO and Lou Cooperhouse CEO of BlueNalu
May 26, 2021 06:00 - 45 minutes - 41.7 MBThe difference in the process of consumer perception of dairy and fish vs. Cultured meat products. Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.solutions/ For sponsorships, collaborations, volunteering, or feedback write Marina at [email protected] Please leave a review on Spotify and ...
3.4. Branding Cultured Products 🍖 the Naturalness Trap with Nicky Quinn from Aleph Farms
May 19, 2021 06:00 - 34 minutes - 31.8 MBNicky Quinn has more than 15 years of experience in marketing and branding across multiple sectors including hospitality, biotech, and consumer goods for brands such as Nestle, Four Seasons, and Voss. Currently, she is Global Marketing Director for Aleph Farms, a cultivated meat company based in Israel. Aleph Farms growing delicious beef steaks, isolated from a cow, using a fraction of the resources required for raising an entire animal for meat, and without antibiotics. Connect with Marina...
3.6. Branding 🍖 cultured products: the naturalness trap with Nicky Quinn, Global Marketing Director of 🚀 Aleph Farms
May 19, 2021 06:00 - 34 minutes - 31.8 MBNicky Quinn has more than 15 years of experience in marketing and branding across multiple sectors including hospitality, biotech, and consumer goods for brands such as Nestle, Four Seasons, and Voss. Currently, she is Global Marketing Director for Aleph Farms, a cultivated meat company based in Israel. Aleph Farms growing delicious beef steaks, isolated from a cow, using a fraction of the resources required for raising an entire animal for meat, and without antibiotics. Connect with Marina...
3.6. Branding cultured products: the naturalness trap with Nicky Quinn, Global Marketing Director of Aleph Farms
May 19, 2021 06:00 - 34 minutes - 31.8 MBNicky Quinn has more than 15 years of experience in marketing and branding across multiple sectors including hospitality, biotech, and consumer goods for brands such as Nestle, Four Seasons, and Voss. Currently, she is Global Marketing Director for Aleph Farms, a cultivated meat company based in Israel. Aleph Farms growing delicious beef steaks, isolated from a cow, using a fraction of the resources required for raising an entire animal for meat, and without antibiotics. Connect with Marina...
3.5. Addressing skeptics of cultured meat - conspiracies & fake news about "frankenstein" meat with Dr. Daniel Jolley
May 12, 2021 05:00 - 35 minutes - 33.1 MBYes, finally - conspiracy theories! What an interesting topic. While we do focus on the term “conspiracies” the basic principles we talk about also apply to the questions “why do people believe in conspiracies? how do we convince skeptics? How do we engage in communication? How should we deal with fake news” There hasn’t been much research done on conspiracy theories until recently and Prof. Daniel Jolley is one of the people leading this field. He is a Senior Lecturer in the Department of ...
3.5. Conspiracies & fake news about "frankenstein" meat & addressing skeptics of cultured meat with Dr. Daniel Jolley
May 12, 2021 05:00 - 35 minutes - 33.1 MBYes, finally - conspiracy theories! What an interesting topic. While we do focus on the term “conspiracies” the basic principles we talk about also apply to the questions “how do we convince skeptics? How do we engage in communication? How should we deal with fake news” There hasn’t been much research done on conspiracy theories until recently and Prof. Daniel Jolley is one of the people leading this field. He is a Senior Lecturer in the Department of Psychology at Northumbria University in...
3.5. Addressing skeptics of cultured meat - conspiracies 👽 & fake news about "frankenstein" meat with Dr. Daniel Jolley
May 12, 2021 05:00 - 35 minutes - 33.1 MBYes, finally - conspiracy theories! What an interesting topic. While we do focus on the term “conspiracies” the basic principles we talk about also apply to the questions “why do people believe in conspiracies? how do we convince skeptics? How do we engage in communication? How should we deal with fake news” There hasn’t been much research done on conspiracy theories until recently and Prof. Daniel Jolley is one of the people leading this field. He is a Senior Lecturer in the Department of ...
3.3. Addressing Skeptics and Fake News 👽 with Conspiracy Researcher Dr. Daniel Jolley
May 12, 2021 05:00 - 35 minutes - 33.1 MBYes, finally - conspiracy theories! What an interesting topic. While we do focus on the term “conspiracies” the basic principles we talk about also apply to the questions “why do people believe in conspiracies? how do we convince skeptics? How do we engage in communication? How should we deal with fake news” There hasn’t been much research done on conspiracy theories until recently and Prof. Daniel Jolley is one of the people leading this field. He is a Senior Lecturer in the Department of ...
3.4. Startup vs. Corporate: stop bashing animal agriculture & the importance of industry acceptance with Jack A Bobo
May 05, 2021 05:00 - 48 minutes - 44.7 MBYou find out how plant-based and cell-based companies shouldn't just think about consumer acceptance but also industry acceptance. We often tell a story of us against them in industry lobbying. The cool, mission-driven plant-based and cell-based startups against the evil conventional meat industry. And I must say it’s also been a storytelling approach that I have followed. But it has a downside: creating confrontation and friction, possibly stalling the growth of the alternative protein spac...
3.4. 🦄 Startup vs. 🏛️ Corporate: stop bashing animal agriculture & the importance of industry acceptance with Jack A Bobo
May 05, 2021 05:00 - 48 minutes - 44.7 MBYou find out how plant-based and cell-based companies shouldn't just think about consumer acceptance but also industry acceptance. We often tell a story of us against them in industry lobbying. The cool, mission-driven plant-based and cell-based startups against the evil conventional meat industry. And I must say it’s also been a storytelling approach that I have followed. But it has a downside: creating confrontation and friction, possibly stalling the growth of the alternative protein spac...
3.2. 🦄 Startup vs. Corporate 🏛️ Stop Bashing Animal Agriculture with Jack A Bobo
May 05, 2021 05:00 - 48 minutes - 44.7 MBYou find out how plant-based and cell-based companies shouldn't just think about consumer acceptance but also industry acceptance. We often tell a story of us against them in industry lobbying. The cool, mission-driven plant-based and cell-based startups against the evil conventional meat industry. And I must say it’s also been a storytelling approach that I have followed. But it has a downside: creating confrontation and friction, possibly stalling the growth of the alternative protein spac...